BNS型杂交小麦不同出粉点面粉的品质特性  

Flour Quality Characteristics of Different Milling Streams for BNS Hybrid Wheat

作　　者：姜小苓[1] 冯素伟[1] 李小军[1] 胡铁柱[1] 李淦[1] 董娜[1] 茹振钢[1] 

机构地区：[1]河南科技学院小麦中心,河南新乡453003

出　　处：《麦类作物学报》2013年第2期296-300,共5页Journal of Triticeae Crops

基　　金：河南省重大科技专项(11110011010);国家"863"计划项目(2009AA101102);河南科技学院博士科研启动项目(201010610004)

摘　　要：为给BNS型杂交小麦的进一步推广应用提供参考依据,以BNS低温敏感雄性不育系衍生的两个杂交小麦及常规小麦品种百农矮抗58为材料,研究了制粉系统各出粉点面粉的品质特性。结果表明,不同出粉点的面粉品质性状间存在差异,皮磨粉的灰分含量少,白度值、干湿面筋含量、稳定时间、峰值黏度、最终黏度、回生值等均最高;心磨粉的粗蛋白含量、灰分含量、破损淀粉含量、吸水率、形成时间、弱化度等随出粉点后移呈升高趋势,而白度、干湿面筋含量、稳定时间、峰值黏度、低谷黏度、稀懈值、最终黏度、回生值等随出粉点后移而降低;同一出粉点不同材料的品质特性具有明显差异。杂交小麦不同出粉点品质的变化趋势与常规小麦基本一致。Two hybrids derived from BNS male sterile line and Bainongaikang 58（control） were used to analyze flour properties produced from different milling streams.The results indicated that the flour properties produced from different milling streams differed significantly.The break flour had little ash,while it had the highest value on whiteness,dry and wet gluten,stability time,peak viscosity,final viscosity and setback.In reduction milling system,the content of protein,ash,damaged starch,water absorption,development time,degree of softening all increased with the number increase of milling stream,while whiteness value,dry and wet gluten,stability time,peak viscosity,trough viscosity,breakdown,final viscosity,and setback all reduced with the number increase of milling stream.In the same milling stream,the flour of different varieties had significant difference.The general trend in the variations of flour properties produced from different milling streams was similar for hybrid wheat and conventional wheat.

关 键 词：杂交小麦 出粉点 皮磨粉 心磨粉 面粉品质 

分 类 号：S512.1[农业科学—作物学] S330